Recipes

​Sweet and Sour Pickled Red Onions

Friday, August 14, 2015

Courtesy:  Marisa McClellan (adapted from Food In Jars)

Ingredients
2 cups apple cider vinegar
3/4 cup granulated sugar
2 Tablespoons pickling salt
3 pounds red onions, trimmed and thinly sliced
2 teaspoons mustard seed
1 teaspoon celery seed
1/2 teaspoon red pepper flakes

Directions
Prepare a boiling water bath and 3 regular-mouth pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the vinegar, 1 1/2 cups water, sugar, and salt in a pot over high heat and bring the brine to a boil.

Add sliced onions to brine and stir to combine. Reduce heat to medium and simmer briefly to soften onions.

Meanwhile, combine the remaining spices in a small bowl and stir to blend. Add the spic blend to the sterilized jars, distributing evenly.

Using tongs, evenly divide the onions between the 3 jars. Pour hot brine into each jar, leaving 1/2-inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Let these pickles cure for at least 48 hours before eating.

Makes 3 1-pint jars Read More...



Go Back


Tags

tostadas hazelnuts stuffing Greens walnuts thai turnip eggs tomato corn pie Salad cucumber Leek sunchokes feta chili peppers wheat flour Corn bean lettuce celeriac onions chorizo barley sauce cheese kohlrabi chilies Rice wine vinegar heavy whipping cream coriander Swiss Chard paste chimmichurri dilly Drinks fritters Butternut strata habanero ramps Squash spring buttermilk cream casserole scallions biscuits asparagus chicken nectarine coeur a la creme pecans tomato juice Potato Spread Spinach Recipes green pepper shallots peach wrap honey meatballs pineapple Dressing beef strawberry baguette scapes yellow onion steak Jerusalem artichoke coeur crepes coconut milk Shitake Mushrooms chocolate sesame reggiano anise celebration peas autumn Cider carrot tops cream cheese knots daisy Chevre cauliflower celery hearts onion latkes bacon apples cornmeal fennel shelling Eggplant prosciutto capers spelt Side sour bloody mary wasabi sausage sour cream Cranberry Beans fennel bulb strawberries conserve watercress caesar chimichurri sweet gin mint okra currants bosc carrots bell pepper cake flank tart plum almond milk Tomatoes carrot top absinthe Farmers' Market pancake vegetarian verde polenta imam peppers maple syrup fondue cointreau radish anchovy spiced winter squash Apple yogurt oats plum tomatoes syrup sandwich mushroom panzanella lemon grass muffins kirsch sherry beer jam curry pine nuts bbq beets pudding rhubarb garlic Bread pie Soup remoulade mushrooms brown sugar pork chop tenderloin Poblano Chili pears gratin gorgonzola basil chiles shitake turnips goat Cheese swiss olives parmigiano hickory gazpacho Tomatillos blue cheese zucchini arugula shiitake sandwiches tomatoe beet pasta radishes kalamata melon collins walnut oil carrot fronds blueberry jack kluski bayeldi crisp pickled gouda beet greens leeks flank steak chili cranberry pesto shrunken heads dijon fritter tomato couscous rouille Salsa pepper chicken dinner salad pecan compote white beans egg roasted pork buckwheat dill vinaigrette butter green beans bulgar frittata cilantro slaw pumpkin parmesan egg noodles gruyere cockaigne snow peas chives berry artichoke almonds celery root Kale potatoes vanilla wafers Vegan bulgar wheat cantaloupe tuscan jack cheese bok choy baby bok choy poblano tortillas mustard greens plums bruschetta vegetable Beans bread pudding fennel seeds fraiche chipotle maple sweet potato creme Red Onion